Sharing this easy, crockpot recipe for Pulled Pork Sliders. We serve these frequently at family cook-outs and tailgate parties.
The past 2 years I have donated Pulled Pork Sliders to different fundraising events and always get asked for my recipe. The sliders are a perfect size for the kids to eat and they are getting a healthier option then candy bars or other things they buy. You can get a lot of sliders from a pork butt and this also makes it a good profit at the concession stand. I fix at least 2 pork roasts at a time and there are never any leftovers. The rub and sauce can be made a few days ahead of time.
We always add cole slaw, pickles, and mustard to ours!
Start with a pork butt.
Rub the spicy rub mix onto both sides of meat.
Place in crockpot.
Remove to a platter or pan after cooking. Should be falling off the
Shred meat with 2 forks. I remove all of the fat. Place in large Ziploc
bag if not serving immediately.
Laddle the juice from the crockpot into a jar. Allow fat to cool and
harden at the top. Remove and discard this fat. Prior to serving,
spoon some of the broth back over the meat and warm slowly on
low in crockpot. Makes meat so moist!
Below are the recipes I created and have used for years.
- Recipe for BBQ rub
- Recipe for BBQ sauce
- 5-7 lb pork butt
- mustard, pickles, cole slaw to serve (optional)
- Prepare BBQ rub as directed. Rub spice mixture on all sides of pork butt.
- Place pork butt in large crockpot and add 2 cups of water to the bottom. Cover with lid and cook on low for 12 hours or until pork is tender enough to pull apart with forks. May cook on high 6-7 hours if desired instead.
- Prepare BBQ sauce. Make a double or triple amount for this meat.
- Transfer pork to a large pan and pull apart with 2 forks. Spoon some of the juice from the crockpot over the meat if desired for extra moistness. Pour some of the sauce over the shredded meat and toss to combine. Place in serving pan or back in the crockpot.
- Serve remaining sauce on the side.
- Serve on slider buns. Serve with pickles, mustard or coleslaw if desired.
- This can be prepared a day ahead of time. After the meat is shredded, place in a large Ziploc bag. I spoon the broth out of crock pot with a soup ladle into a quart size canning jar. When the liquid cools, the fat comes to the top and can be scraped off and discarded. To reheat meat, place meat in a crockpot and pour the liquid from jar over it. Toss to cover the meat and heat on WARM.
- 1/4 cup honey flavored BBQ sauce
- 1 cup ketchup
- 1 teaspoon lemon juice
- 1/3-1/2 cup brown sugar (preference of sweetness, we use 1/2 cup)
- 3 teaspoons McCormick Grill Mates BBQ Seasoning
- In a small saucepan, combine all of the ingredients.
- Simmer over a low heat about 10 minutes, stirring frequently.
- Makes about 2 cups.
- I double this amount for a 5-7 lb pork butt. This sauce is excellent on chicken, pork chops, and pork ribs also.
- 2 Tablespoons sugar
- 1 Tablespoon Kosher salt
- 1/2 cup brown sugar
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons red pepper flakes
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 2 teaspoons McCormick Grill Mates BBQ Seasoning
- Combine all of the ingredients in a small bowl, using a fork or a small whisk.
- Rub on meat or store in a Ziploc bag for later use.
- Makes 1 cup.
- I double this recipe for a 5-7 lb pork butt. This rub is excellent on chicken, pork chops and pork ribs also. I keep a Ziploc bag of it prepared and in my pantry